Ingredients
- Chicken (legs or thighs recommended)
- Yukon Gold or red potatoes
- Button, cremini, or shiitake mushrooms
- Heavy cream (substitute with half-and-half if desired)
- Fresh rosemary, thyme, and parsley
- Fresh garlic cloves
- Low-sodium chicken broth
- Butter
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken with salt, pepper, and herbs, then sear in a hot skillet with butter and olive oil.
- Remove chicken and sauté sliced mushrooms and minced garlic in the same skillet.
- Deglaze skillet with chicken broth, then stir in cream and simmer.
- Add quartered potatoes to the creamy sauce, then nestle the chicken on top.
- Cover and roast in the oven for 30-40 minutes until fully cooked and potatoes are tender.
- Remove foil in the last 10 minutes for crispy chicken skin; garnish with fresh parsley.
Notes
Ensure chicken is at room temperature before cooking for even results. Avoid overcrowding the pan while searing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Non-Vegetarian